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EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE
Author(s) -
CHENG C. S.,
HAMANN O. O.,
WEBB N. B.,
SIDWELL V.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03453.x
Subject(s) - texture (cosmology) , tropomyosin , fish <actinopterygii> , food science , chemistry , solubility , warehouse , myosin , raw material , chromatography , biology , biochemistry , fishery , computer science , organic chemistry , business , artificial intelligence , image (mathematics) , marketing
Protein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water‐holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during thermal processing.